This recipe originally appeared in the New York Times. Seems too simple to be this delicious but it is a wonderful marriage of flavors. Red Wine Pinto Beans with Smoky Bacon Ingredients: 1/2# smoky bacon, diced 1 large onion, peeled and diced 2 celery stalks, diced 2 medium carrots, peeled and diced 4 garlic cloves, minced 1 large sprigs rosemary 1# dried pinto beans, soaked overnight 1 T. coarse kosher salt 2 c. dry red wine Optional toppings: olive oil, coarsely grated Parmesan, black pepper or red pepper flakes In the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. (I like to remove the crisp bacon and add it back at the end). Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegies are tender, 5-7 minutes. Drain beans and add to pot along with 1 T. salt. Pour in enough water to just cover the beans (about 7-8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 mins - 1 hour. Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20-30 mins. Remove rosemary branches from bean pot and discard them. Pour wine into beans and bring to a simmer. Cook for 10-20 mins. longer to meld flavors and thicken broth to taste. Drizzle with olive oil and sprinkle with Parmesan, if desired; add more salt and black or red pepper to taste.

Susan, I didn't want to be too negative, but this is an important issue because in a hot, dry year, the hybrids I grow will outproduce the OPs by as high as 10-1. It isn't like we live someplace where it is easy to grow tomatoes, and most years are hot and dry so we do have to worry about timely fruitset and heat tolerance. So, while the OPs will give a decent crop early in the season, they may or may not set fruit well in the hotter months. That's when the hybrids often pick up the slack and I feel like the great-tasting hybrids with proven disease tolerance and high yields are worth their weight in gold in July and August. Brandywine vs. Brandy Boy is a perfect example of how heat can affect an OP. Brandywine is my favorite tomato of all time and in a year when it is not too rainy as the fruit is maturing, the flavor is incredible. Nothing else tastes exactly like a good Brandywine. I first grew Brandywine in the mid-1990s and never got huge yields, except once in about 2003 or 2004 when we had so many tomatoes from six Brandywine plants that we gave them away. Everyone we gave Brandywines to said it was the best tomato they'd ever eaten, and the unspoken question in their eyes was "why don't you give us some of these every year". I felt obligated to explain that most years I only got 3 or 4 fruit per plant period for the whole year. When Burpee released Brandy Boy, I thought "Yeah, sure, like anything is ever going to match Brandywine's flavor." Still, Gone Fishin' liked them and highly recommended them, so I planted them in either BB's second or third year of existence, and I loved them. While Brandy Boy's flavor is not as exquisite as Brandywine Sudduth's, it is close enough for me. I looked at one Brandy Boy today and counted its fruit. It had 24 and still is flowering and setting fruit. In even the best of years I'd need 6 to 8 Brandywines to equal the production of one Brandy Boy. I think I planted 4 Brandy Boys this year. So, even though I love Brandywine, it just does not produce enough fruit to earn a spot in my garden, but Brandy Boy, with its similar flavor, high production and disease tolerance earns several spots in the garden. I do like True Black Brandywine and it produces well, but it has a black tomato flavor, not a true Brandywine tomato flavor. I grow at least 2 TBBs every year, and sometimes 4. I still struggle with getting the balance right between hybrid and O-P varieties. I'd rather grow more OPs for all their unique flavors and colors, but I have to grow a lot of hybrids too in order to be able to give away as many as I do and to be able to can, dehydrate and freeze a whole lot of them. I love, love, love Big Beef. I have several and they're all heavily loaded and I am thrilled about that. I also love Big Boy, which my dad always grew, even though it never seems to produce as well for me as it seemed to produce for him. Better Boy produces more heavily most years, but I don't like its flavor quite as much as Big Boy. I've never tried Best Boy because I suspect it is only an attempt to capitalize on the popularity of the other Boys. I'm stubborn that way. Now I have to take back what I said about Big Boy. One year I planted 6 or 8 of them in late July for fall tomatoes. It was incredibly hot and dry. Our afternoon humidity was in the single digits many days. Our highs were over 105 and as high as 110 in August, and those Big Boys were blooming and setting fruit every day in those conditions. I believe the low humidity is what allowed high fruitset in high temps. That year, we had so many Big Boy tomatoes on those plants when the first frost hit that I pulled up the plants, brought them into the garage and stripped them of every fruit. We gave away hundreds of fruit, both red and green. It was incredible. Sill, that's the only year I've grown Big Boy that it truly wowed me with its productivity in the heat. Early Girl is a tomato-producing machine this year. The one Early Girl that I have in the galvanized 200-gallon stock tank (with three other plants) already has produced 19 ripe ones, has 4 more breaking color, and about 15 fully green ones. If she never produces another tomato this year, I'd have to be happy with how well she has done. However, she usually produces all summer long, including in July and August when a lot of others slow down, so I expect she'll keep on producing all along as long as disease or some horrid pest doesn't attack her. I grew the F-1 Top Sirloin and it was only okay as grown in my garden in whatever years I grew it. It didn't make the permanent grow list. It isn't that it was bad. It is just that it was only average, and I'm always looking for the ones that are above-average. I hope the O-P Top Sirloin is a good one for you. It sounds nice, and if Suze likes it, then it certainly is worth trying because she grows in conditions I consider tougher than ours. It is a hot dry year here at my house! lol Last May we had over 7" of rain in May alone and it was such a relief to have that rainfall. This year, in May so far, we've had less than 1.5" at our house and it is so incredibly dry that we're afraid to mow the pastures for fear the dry standing cool season grasses and forbs will ignite. It's pretty bad when it is too dry to safely mow in May. I've only set the place on fire once by having the lawn mower hit a rock, causing a spark that set the grass on fire, but it is an experience I do not care to repeat. You should get fruit from virtually anything you planted this year as long as the plants stay healthy. The temperatures are in the right range for fruit set and, for once, are staying there in that range for a decent amount of time. I did look at my dwarfs this afternoon, and all of them are in bloom or have blooms about to open, but none have visible fruitset yet. The plants thenselves are healthy and happy with no pests and no diseases so far. Dawn

"I'd rather have your input on cooking seafood." That would be golden, not well browned, so we would need to start a new thread, wouldn't we? I'm game. I know from previous discussions that you could teach me a thing or two about seafood. Of course, seafood was the first thing that attracted me to Cape Cod years ago, then became the reason to retire here and to remain here, year in and year out. So I can say with all modesty that I am pretty well versed in seafood, whether it be catching, gathering, cooking or eating it. We need to get together at the shore, either your shore or mine, and have a feast. Jim

When pressure cooking beef, you want something with a little fat in it like chuck; eye of round, for instance, might come out dry. Also, when pressure cooking beef, do NOT release the pressure with a valve or by putting the PC in the sink and running cold water over it; allow the PC's pressure to come down by itself after you turn off the heat. Releasing the pressure too quickly can make certain meats (especially beef) somewhat stringy. I posted this recipe in the past from Lorna Sass; it's a good starting point for timing for pressure cooking meats. It's for a curry, but if you leave out the curry paste you essentially have stewed beef. Here's a post for a great pressure cooker curry which uses Patak's curry paste. I find a equal parts of the mild and hot paste suits my palate just fine, but if I'm having a real yearning for hot-as-hades food I'll use all hot paste: CURRY IN A HURRY This recipe from Lorna Sass's Pressure Perfect is a quick and easy way to make a pretty tasty curry. You can make it with chicken, beef, lamb or pork, and vary the hotness by using mild or hot curry paste. 2 tablespoons of mild curry paste makes a pleasant-but-wimpy curry; 4 tablespoons of mild paste makes it pleasantly zingy; 4 tablespoons of hot curry paste makes it very hot, near my limit of tolerance (and I really like hot food). I generally use 2 tablespoons of hot and 2 tablespoons of mild curry paste. This is a recipe that's ridiculously easy yet produces delicious food. If you don't want to mess with the yogurt, peas and cilantro, don't bother--the dish will still be very tasty, but the sauce won't be as rich or velvety-smooth. ( I personally don't like cilantro, so I don't use it.) The recipe calls for 3 pounds of bone-in chicken; I find it easier to use about 2 or 2.5 pounds of boneless skinless chicken thighs. --Once you get the pressure cooker up to pressure, make a pot of rice. By the time the rice is done, so is this. 1 cup water 4 tablespoons Patak's Mild Curry Paste 1 medium onion, coarsely chopped 3 pounds bone-in skinless chicken thighs or breasts, or 2-2.5 lbs boneless skinless thighs, or 2 lbs. other meat (see chart below) 1 cup plain yogurt 1 cup frozen peas 3 tablespoons cilantro, chopped (optional) Pour the water into a 4-qt or larger pressure cooker and blend in the curry paste. Place on high heat and add the onion and meat of your choice. Lock the lid in place. Over high heat bring up to high pressure. Reduce the heat just enough to maintain high pressure and cook for the time indicated in the chart. Turn off the heat. Allow the pressure to come down naturally. (If cooking chicken, release any remaining pressure after 4 minutes.) Remove the lid, tilting it away from you to allow steam to escape. If the chicken or meat isn't tender, cover again and simmer until done. If necessary, skim off the fat that rises to the surface or degrease the broth in a fat separator. Blend the yogurt into 1 cup of the broth. Stir the peas into the curry and simmer until they are defrosted, about 1 minute. Turn off the heat and stir the yogurt mixture into the curry. Stir in the cilantro and salt to taste. Serve in bowls over rice. Meat choices Cooking times Chicken (see notes above) 8 minutes high pressure, 4 minutes of natural release, then quick release Beef (boneless chuck, 1" cubes) 8 minutes high pressure, then natural release Pork shoulder (1" cubes) 8 minutes high pressure, then natural release Lamb (boneless, 1" cubes) 12 minutes high pressure, then natural release